Maple-Smoky Beef Brisket with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Slow-smoked beef brisket glazed with a maple and smoky spice rub, served alongside a vibrant corn salsa with fresh herbs and lime. This American-inspired barbecue recipe, ready in about 520 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 lbs beef brisket
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 2 cups (from about 3 ears) fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/2 cup chopped cilantro leaves
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 3 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp ground coriander, and 1 tbsp garlic powder in a bowl. Rub this spice blend evenly over all sides of 5 lbs beef brisket. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat smoker to 225°F. Place brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining steady temperature and adding wood chips as needed.
3. Step 3: In a small saucepan, warm 1/4 cup pure maple syrup and 2 tbsp olive oil over low heat until combined.
4. Step 4: After 6 hours, brush the maple glaze over the brisket and continue smoking for another 1 to 1.5 hours, until internal temperature reaches 195°F and the meat is tender.
5. Step 5: While brisket finishes, heat a cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, until charred and slightly blackened, about 6-7 minutes.
6. Step 6: Transfer charred corn to a bowl and mix with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/2 cup chopped cilantro leaves, 2 tbsp lime juice, and 1 small minced jalapeño. Stir to combine.
7. Step 7: Rest brisket 30 minutes before slicing against the grain. Serve slices topped with the charred corn salsa.